![]() ![]() These plum frangipane gratins are blissfully easy to make. The good news is the weather around here shows no signs of the approaching season so I’ve been enjoying it while I can along with those juicy late summer plums. I start to get nostalgic about the long days, the slower pace and warm nights. Spring I look forward to, summer I long for, fall however is a little bittersweet for me. I know it’s inevitable but I’m not quite ready yet, summer is still in my heart. And before you know it the thick sweaters and the wool socks come out of hiding and the holidays are in full swing. It happens subtly at first the days become shorter, the temperature drops and we start wearing long sleeves and pants instead of shorts and skirts. Summer turns to fall and fall turns to winter almost in the blink of an eye. Oh, technically it’s still summer for a few days and then of course there’s fall in between, but it sneaks up on you. Plums are everywhere that can only mean one thing…winter is around the corner. Serve warm with cream or crème fraîche.Slices of plums are covered with an almond frangipane in this rich and buttery fruit gratin. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds.If the pastry is becoming too dark, place a ring of foil around the edge. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. ![]() Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown. Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat.Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.If possible, chill for a further 30 minutes. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter and about 2.5cm deep.Leave this mixture in the fridge until required. Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. Scrape down the sides of the bowl with a spatula. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Make the filling in the unwashed processor.Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes, or until manageable. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.apricot jam, melted and sieved, for glaze.6–8 ripe Williams pears, peeled, cored and halved.
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